It’s officially Winter in Australia now and I’ve been making a different batch of soup every week for the past 3 weeks or so.

There is something unbelievably soothing about curling up in front of a fire with a bowl of soup and crusty bread. The best thing about making your own soup is that it’s economical and healthy providing you stay away from adding cream and cheese to the mix.

Soup is still yummy even in the warmer months and we usually make batches throughout the year regardless of the weather.

This hearty vegetable soup recipe is the one I made this week has been a huge hit at home, I’ll certainly be making again. It’s easy to prepare and one I think you’re kids could help to make.

Ingredients

  • 1 cup dried soup mix ( I went for a mix of lentils, red kidney beans, chick peas, barley,green split peas, yellow split peas, red split lentils, borlotti beans
  • 1 onion chopped
  • 2 zucchinis sliced
  • 2 celery sticks sliced
  • 125 g mushrooms sliced
  • 2 carrots sliced
  • 1 potato chopped
  • 500 g pumpkin chopped
  • 2 ltrs vegetable stock

Instructions

1. Soak soup mix in cold water for 8 hours and then strain or as per packet instructions
2. Using your soup pot, cook off onion, zucchini, celery and mushrooms in a little olive oil for 5 mins on med-low heat
3. Add carrot, potato and pumpkin
4. Pour in stock
5. Add pre-soaked soup mix
6. Partially cover with lid and simmer for 45 minutes

I took out about 3 cups when cool and blended to make the soup a little thicker. This is optional and is delicious either way.

If it isn’t all eaten within 3 days I would suggest freezing in batches.

I hope you enjoy!

P.s I apologize for the average pic, I took it earlier tonight in pretty bad light. Trust me, the soup is much, much better than this pic does it justice!

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